Low-Carb Bacon & Cheese Vegetable Gratin

This low-carb Bacon and Cheese Vegetable Gratin has brunch time sorted.

Weekends are the time I look forward to a lazy brunch. After a busy week there’s nothing better than a comforting breakfast with the family. When I served this I literally giggled with all the lip smacking ‘wows’ that came from round the table. I mean who doesn’t love cheese and bacon? But with so much veg packed into one tiny tray it’s super filling and yet low carb.

Keeps well in the fridge too so you can reheat the leftovers for dinner. Let me know what you think of this one in the comments below. I love it.

Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted). Peel the spaghetti squash, carrots and celeriac. Grate (using a food processor with a grating blade or option to do by hand) the squash, carrots, courgettes and celeriac.

   

2. Finely chop the onion and leek. Slice the bacon into cubes.

3. Fry the bacon in 1 tablespoon of olive oil on a medium heat for 2 minutes. Add the onion, fry for 1 further minute. Add the leek for a further 2 minutes and finally add the garlic and cook for 1 more minute. Total of 6 minutes.

   

4. Transfer to a large saucepan or use 2 regular 16 - 20 inch saucepans. If using 2 regular saucepans add 1 tablespoon of olive oil to the dry pan. Split the bacon mix between the 2 pans and add the grated squash, carrots, celeriac, and courgettes. Fry for 5 minutes. If using a larger pan you may need to cook for a little longer until the vegetables are soft. Add the kale and parsley, mix well.

5. Stir through the cream cheese, salt, pepper and paprika.

6. Place into a baking tray (28 x 20) and spread to the edges. Top with sun blushed or sun dried tomatoes and sprinkle with cheddar and a touch more paprika.

   

7. Bake in the oven for 10 minutes until the cheese melts and is golden on top. To store, refrigerate for up to 5 days.

   

Recipe

Low-Carb Bacon & Cheese Vegetable Gratin

★★★★★4.8 (145 ratings)

Easy to make, delicious and low in carbs! This low-carb Bacon and Cheese Vegetable Gratin has brunch time ...

Hands on

20m

Overall

30m

Servings

8

10.2 g

Net carbs

8.9 g

Protein

14.8 g

Fat

214

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• ¹/₂ medium red onion (50 g/ 1.8 oz)
• ¹/₃ medium celeriac (200 g/ 7.1 oz)
• ¹/₂ small spaghetti squash (300 g/ 10.6 oz)
• 1 clove garlic
• 2 small carrots (200 g/ 7.1 oz)
• 2 large courgettes (zucchini) (430 g/ 15.2 oz)
• ¹/₂ small leek (40 g/ 1.4 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• 70 g full fat soft cheese (2.5 oz)
• ¹/₄ cup chopped parsley (15 g/ 0.5 oz)
• ³/₄ cup grated cheddar (85 g/ 3 oz)
• 5 slices bacon (150 g/ 3.5 oz)
• ¹/₃ cup sun blushed or sun dried tomatoes (37 g/ 1.3 oz)
• small bunch kale (45 g/ 1.6 oz)
• ²/₃ tsp paprika
• ¹/₈ tsp salt, or to taste
• ¹/₄ tsp pepper

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted). Peel the spaghetti squash, carrots and celeriac. Grate (using a food processor with a grating blade or option to do by hand) the squash, carrots, courgettes and celeriac.

2. Finely chop the onion and leek. Slice the bacon into cubes.

3. Fry the bacon in 1 tablespoon of olive oil on a medium heat for 2 minutes. Add the onion, fry for 1 further minute. Add the leek for a further 2 minutes and finally add the garlic and cook for 1 more minute. Total of 6 minutes.

4. Transfer to a large saucepan or use 2 regular 16 - 20 inch saucepans. If using 2 regular saucepans add 1 tablespoon of olive oil to the dry pan. Split the bacon mix between the 2 pans and add the grated squash, carrots, celeriac, and courgettes. Fry for 5 minutes. If using a larger pan you may need to cook for a little longer until the vegetables are soft. Add the kale and parsley, mix well.

5. Stir through the cream cheese, salt, pepper and paprika.

6. Place into a baking tray (28 x 20) and spread to the edges. Top with sun blushed or sun dried tomatoes and sprinkle with cheddar and a touch more paprika.

7. Bake in the oven for 10 minutes until the cheese melts and is golden on top. To store, refrigerate for up to 5 days.

Nutrition per serving

Carbs 20%Protein 17%Fat 63% of calories

Net carbs

10.2 g

Total carbs

13.4 g

Fiber

3.2 g

Sugars

4.8 g

Protein

8.9 g

Fat

14.8 g

Saturated fat

5.5 g

Calories

214 kcal

Sodium

380 mg · 16.5% RDA

Magnesium

40 mg · 9.9% RDA

Potassium

546 mg · 27.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Onion, red, fresh	0.4 g	0.1 g	0 g	2
Celeriac, raw	2.8 g	0.6 g	0.1 g	16
Squash, spaghetti, winter squash, raw	2 g	0.2 g	0.2 g	12
Garlic, fresh	0.1 g	0 g	0 g	1
Carrot, fresh	1.7 g	0.2 g	0.1 g	10
Zucchini (summer squash, courgette)	1.1 g	0.7 g	0.2 g	9
Leeks, (bulb and lower leaf-portion), raw	0.6 g	0.1 g	0 g	3
Olive oil, extra virgin	0 g	0 g	3.4 g	30
Goat cheese, fresh (soft)	0 g	1.6 g	1.8 g	23
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Cheddar cheese	0.3 g	2.4 g	3.5 g	43
Bacon, streaky (high fat content), organic	0 g	2.6 g	4.7 g	53
Sun-dried tomatoes (in oil, drained)	0.8 g	0.2 g	0.6 g	10
Kale, curly, fresh	0.2 g	0.1 g	0 g	2
Paprika, spices	0 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	10.2 g	8.9 g	14.8 g	214

• Gluten free
• Egg free
• Nut free
• Avocado free
• Fish free
• Shellfish free
• Beef free